This chili really hits the spot on those cold rainy days! I like to serve this topped with cheese, raw onion and sour cream and alongside some low carb (gluten free / paleo / keto) “corn” bread. This recipe is suitable for even a weeknight as it can be ready to eat in about 45 minutes (including prep time).
Chili can tend to be “carbspensive” due to all of the tomato sauce combined with the onions and large quantity of spices needed for the flavor. If you use a tomato sauce and tomato paste that has no added sugar, it will help tremendously with the carb count, although not completely. In my opinion, this meal is worth eating a bit less carbs for the rest of the day, since it's so satisfying.
For a nice variety, try making this recipe with “carne picada” chopped beef. It is amazing!
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